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Dan Dan Noodles

January 13, 2009

You can see how much soup that minestrone yielded last week, since I haven’t cooked or posted in a while.  But, I’m back with a good recipe.  Haley said she liked Dan Dan noodles, and I had a recipe knocking around that I wanted to try, so here we are.  These dan dan noodles have peanut butter and sesame paste, so they’re creamy and a little kicky from Szechwan peppercorns.  If you don’t have Szechwan peppercorns, you can now get them at the farmer’s market, which I was excited to see.  Apparently they’re off the banned import list.  I also added turkey, eggplant and spinach to this recipe to make it a meal.  It’s adapted from a Martin Yan recipe and serves 4 generously.


6 T chicken stock

2 T creamy peanut butter

2 T tahini (sesame seed paste)

1 T Chinese black vinegar (or balsamic vinegar)

1 T soy sauce

1 T minced garlic

2 t sesame oil

2 t sugar

1 t dried red pepper flakes

1/2 t toasted and ground Szechwan peppercorns

1 lb fresh or dried Chinese egg or wheat noodles

1 T vegetable oil

1 lb ground chicken, turkey or pork

1 large or 2 smaller Japanese eggplants, sliced

1/2 bag fresh spinach

2 green onions, thinly sliced

2 T roasted peanuts, chopped


Cook noodles according to package directions and set aside.

In a small saucepan over medium low heat, combine the chicken stock through the Szechwan peppercorns until sauce is smooth and hot.  Set aside.

Heat a wok over medium high heat and add 1/2 T of oil and stir fry meat until cooked through.  Remove meat from wok to another bowl and set aside.  Heat remaining oil in wok and stir fry eggplant slices until tender.  Add to bowl with cooked meat.

Heat wok over medium heat and combine noodles, sauce, eggplant, meat and spinach and stir fry until heated thorugh and spinach is wilted.  Serve topped with green onions and peanuts.

One Comment leave one →
  1. Haley permalink
    January 13, 2009 12:21 pm

    Sarah was awesome for trying this for a special request and it was delicious!! I will definitely be trying my hand at this recipe soon.

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